Nyonya Chap Chye is braised mixed vegetables soaked in a gravy flavoured with fermented bean paste (tau cheo). The main ingredient for this Peranakan dish is cabbage and I’ve chosen white cabbage for its hardiness. The great thing about cooking this dish with my Instant Pot Duo Plus, an Electric Pressure Multi-Use Programmable Cooker, is that you can set it to “0” minute cooking time. The timer only starts once the pressure inside has built up but the cooking process starts as soon as it turns ‘ON’. So for this dish, zero cook time is sufficient enough to cook the vegetables.
Watch my video and see how I cooked this dish with the Instant Pot Duo Plus, now available in Singapore.
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To learn how to make this Nyonya dish, please click on the image below to view my video tutorial.
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YouTube link: https://youtu.be/oE5pYO8TTdI
- 2 – 3 Tbsp cooking oil
- 5 cloves garlic chopped
- 600 g white cabbage
- 6 – 8 medium size shiitake mushrooms
- 20 g dried lily buds golden needles
- 15 g black fungus small wood ear
- 25 g tau kee Dried bean curd sheet
- 4 pcs sweet tau kee bean curd sticks
- 150 g carrot sliced thinly
- 10 g tang hoon glass noodles
- 200 ml water for soaking mushrooms
- 300 ml water.
- 1 – 2 to matoes
- 1 Tbsp tau cheo
- 1 ½ Tbsp oyster sauce
- 1 ½ Tbsp chicken stock
- 2 Tbsp rice wine
- 1 tsp light soy sauce
- ½ tsp salt
- 1 tsp sugar
- coriander leaves
- Fried sweet tau kee
Soak dried shiitake mushrooms in hot water until softened and keep the water for later use.
Soak lily buds, black fungus and tau kee in water until softened.
Cut white cabbage into chunks and wash thoroughly.
Cut sweet tau kee into strips and deep fry briefly until crispy.
Remove the hard portion of the soaked black fungus and cut into smaller chunks.
Cut off the hard ends of the lily buds and tie each one into a knot.
Prepare the sauce mixture with the above ingredients under “Sayce”
Switch on Instant Pot and select the “Saute” function.
Add cooking oil when the pot is hot.
Wash shiitake mushrooms, cut off stem and slice into thick strips
Switch on the Instant Pot and select “Saute” mode.
When the pot is hot, add cooking oil
Add chopped garlic and saute briefly.
Add shiitake mushrooms, black fungus and lily buds.
Saute for a while and pour in the sauce mixture, mix evenly.
Add water from soaked shiitake mushrooms and add sliced carrots.
Add cabbage and water in batches and mix well.
Add tau kee, tang hoon and fried crispy sweet tau kee.
Cover and twist the lid to lock.
Select “Pressure Cook” function and set it to zero minute.
After pressure builds up, plunger will pop out fully.
Pressure quick release and plunger will slowly drop back.
Twist lid to unlock the lid after the punger drops back fully.
Lastly, add tomatoes and saute briefly until slightly soften.